Squash blossoms with goat cheese, lavender and honey

I’ve been dying to make squash blossoms, but I’m always too late to the farmer’s market to nab a fresh bunch. Not only did I get a bunch recently — but they were buy-one-get-one! It took a little bit of time to gently work with the blossoms, but it was so worth it. These crispy and creamy little purses are phenomenal.

For the beer batter:

2/3 cup of beer

1 1/2 cups flour, divided

1 teaspoon salt

Whisk together the beer, 1/2 cup flour and salt in a shallow bowl. Place the remaining flour in a second shallow bowl. Set aside.

For the blossoms:

12 squash blossoms, rinsed and stamens removed

8 ounces goat cheese at room temperature

3 tablespoons fresh or dried lavender, chopped

Get that goat cheese.

1 tablespoon honey

1/4 teaspoon cayenne pepper

1/2 lemon, juices and zest

vegetable oil for frying

Mix together the goat cheese, lavender, honey, cayenne and lemon. Place in a pastry bag or a ziploc bag with a corner snipped off.

Squeeze the mixture into the blossoms until full. Gently twist the ends of the flowers together to seal.

Heat enough oil in a pan to come a little less than an inch deep. The oil will be ready if you can flick water in and it pops.

Dip the squash blossoms, about 2-3 at a time, into the beer batter. Let the excess drip off before tossing in the flour mixture. Carefully place in the hot oil and fry for about 2 minutes on each size, or until golden. Place on a paper towel-lined plate and gently season with salt.